Nevada Food Handlers Card 93 Questions with 100% Correct Answers | Verified | Updated

What is Poor Personal Hygiene - ️️•Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources - ️️• Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food What is Improper Cooking Temperatures/Methods - ️️• Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) What is Improper Holding, Time and Temperature - ️️• Improper hot and cold holding of TCS foods • Improper use of time as a control • Improper cooling of TCS foods What is Food Contamination - ️️• Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals What is a Biological Food Hazard - ️️• Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi